This recipe needs advance preparation!
Sicilian Ice cream
Too cold to be from Etna! - The Judge
I can't say how traditional this version is but it tastes good!
- 750 ml water,
- 12 teaspoons caster sugar
- 55 g Unsweetened cocoa powder
- 55 g dark chocolate, chopped
- ½ teaspoon vanilla extract
- Sprig of fresh mint to garnish.
- A few drops of peppermint extract (optional).
- Add the sugar and water to a saucepan and bring to the boil.
- Simmer vigorously for about 10 minutes so the liquid reduces a little.
- Remove from the heat and add the coco, chocolate and mint essence if using. Stir well until properly mixed.
- Allow to cool then refrigerate for a few hours.
- Place in your ice-cream maker, 60 minutes is perfect in our Cuisinart model.
- Freeze in an airtight Lock&Lock type box.
Using an Ice-cream scoop, scrape off layers of ice-crystals and serve on a pre-chilled plate.
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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